Ed's Buffalo Snort Red Chili

Monday, 26 May 2008

Description

Ed Dorfman, winner of many awards and trophies for his barbecue and chili, says that the ambience of his restaurant (Texas Chili and Rib Company, Phoenix, Arizona) is that of a small Texas bar. Basically a carry-out, his "small joint" seats about thirty people who dig into his brisket, ribs, chicken wings, and several different kinds of chili. About his love for chiles, he calls himself a "capsaicin-holic" who uses chile in everything he cooks--note the eight chile-related ingredients of this recipe.

Ingredients

At a glance

Cuisine

Southwestern

Ingredient

Pork

Chile peppers

Cooking Method

Boil

Simmer

Heat Level

5

Chile

New Mexico Green

Meal/Course

Main Course

Serves

10

½ pound bacon with fat

2 pounds Spanish onions, chopped fine

5 tablespoons New Mexican red chile powder

2 tablespoons cayenne powder

4 jalapeño chiles, stems and seeds removed, chopped

½ cup canned New Mexican green chile, chopped

1 dried red New Mexican chile pod, stem removed

1 pound Italian hot sausage

Dash Tabasco hot sauce

1 teaspoon Hungarian hot paprika

3 pounds crushed Italian tomatoes

1 tablespoon Mexican oregano

10 ounces T-bone steak, chopped fine

5 pounds coarsely ground chuck

1½ cups water

1 bottle Lone Star Beer

2 teaspoons salt

1½ cups chopped bell pepper

1 tablespoon garlic in oil, chopped

2 tablespoons Worcestershire sauce

1 tablespoon raw sugar

5 tablespoons cumin

1 pound fresh armadillo meat (optional)

Methods/steps

Fry the bacon in a soup kettle, add the onion, and saut until soft. Add the remaining ingredients and bring to a boil. Reduce heat and simmer for about two hours, stirring frequently.